Japanese Katsu Bowls with Tonkatsu Sauce
Japanese Katsu Bowls with Tonkatsu Sauce are a satisfying fusion of crispy breaded cutlets, warm rice, and rich, tangy sauce that captures the essence of Japanese comfort food. With endless variations and easy customizations, it’s a versatile dish that’s both hearty and delicious.
Ingredients
- 2 boneless skinless chicken breasts or pork chops
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup vegetable oil for frying
- 2 cups cooked white rice
- ¼ cup tonkatsu sauce store-bought or homemade
- 2 tablespoons Japanese mayonnaise optional
- Chopped parsley or sliced green onions for garnish
- Special Equipment:
- Shallow frying pan
- Meat mallet to pound meat evenly
- Wire rack to drain excess oil after frying
Instructions
- Prepare the Chicken: Use a meat mallet to pound the chicken breasts to an even thickness of about ½ inch. Season both sides evenly with salt, black pepper, and garlic powder.
- Bread the Chicken: Create a dredging station with three shallow bowls—one filled with flour, another with beaten eggs, and the third with panko breadcrumbs. Coat each piece of chicken first in flour, then dip it into the egg, and finally press it into the panko until fully coated.
- Fry Until Golden: In a shallow frying pan, heat the vegetable oil over medium heat. Once the oil is hot, cook the breaded chicken for 3–4 minutes on each side until it’s golden brown and cooked through. Transfer to a wire rack to drain any excess oil.
- Build the Bowls: Spoon the cooked white rice evenly into serving bowls. Slice the crispy katsu and arrange it neatly on top of the rice. Drizzle with tonkatsu sauce and, if desired, a bit of Japanese mayo. Finish with a sprinkle of chopped parsley or sliced green onions.
- Serve and Enjoy: Serve immediately while the katsu is still hot and crispy for the best flavor and texture.